Mushrooms on Parmesan Toast

Prep Time
Cook Time
Ready In

"Trying to develop meals for 1 and this is something I have been working on."

Original is 1 serving


  • Serving Size: 1 (1105.4 g)
  • Calories 1945.7
  • Total Fat - 44.7 g
  • Saturated Fat - 20.4 g
  • Cholesterol - 80 mg
  • Sodium - 8443.8 mg
  • Total Carbohydrate - 379.6 g
  • Dietary Fiber - 41.5 g
  • Sugars - 252.3 g
  • Protein - 29.9 g
  • Calcium - 617.5 mg
  • Iron - 7.7 mg
  • Vitamin C - 46 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Spread the sourdough with a little butter and top with the parmesan, pressing it gently onto the bread.

Step 2

Heat a small non – stick frying pan over medium heat and fry the bread, parmesan side down for about 3 minutes or until the parmesan is golden and crisp, turn and cook the other side for 1 minute, then transfer to a serving plate and return the pan to the heat.

Step 3

While the cheese is toasting, microwave the mushrooms for 3 minutes.

Step 4

Add the rest of the butter to the pan and fry the mushrooms, garlic and thyme for about 2 minutes or until browned and then add the brandy, tilt the pan slightly to ignite the alcohol, then add the sour cream and toss together; scatter with parsley, then spoon over the top of the parmesan toast or on the side which ever you prefer.

Step 5

For the salad, mix the olive oil, mustard and vinegar together and toss through the rocket leaves and serve with the mushrooms on toast and a glass of wine if you wish.


No special items needed.

2 Reviews


I enjoyed this meal. It was fine for hubby and I. I don't have a microwave, so I cooked the mushrooms in a bit of butter till they were done. I had to use baby bella in place of the button mushrooms. I had to use an arugula mix, also. I'll make this again.


(18 Aug 2022)


This is a delight! I found the one serving really made two for me. But that means I will have a wonderful lunch tomorrow. I did add some salt and pepper and probably doubled the garlic because I am a garlic lover. I loved this simple dish!


review by:
(13 Apr 2022)

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